Paradise apple jam for the winter, the best recipes

Required utensils

An enamel or brass basin, commensurate with the weight of the products used in cooking (3 liter basin = 1 kg of apples + 1.3 kg of sand + 1 tbsp. water + space for the foam formed during cooking) or a wide, voluminous saucepan.

Preparation procedure:

The fruits of paradise apples are usually boiled whole, with the stalk cut to half. In everyday life, the stalk is called differently: these are the so-called tails, petioles, stems, etc. If there is a fear that children may choke on the tail, then you can remove it completely, but keep in mind that with the removal of the stalk, the jam will lose its exquisite charm and exotic view.

For jam, you can take paradise apples of any variety. They usually differ from each other in the color of the fruit, which varies from light green and yellow to dark burgundy. Raw apples of paradise taste equally unpalatable. Although, it is possible that there are lovers who like the astringent taste and hardness of these fruits. Traditionally, it is customary to make jam from bright yellow fruits. It is this variety that allows you to make bright orange jam.

First of all, the apples need to be prepared. To do this, they are sorted, clearing each apple from the sepals. You also need to cut the stalk in half, leaving a tail 2-2.5 cm long. Next, the apples are washed and placed in a colander to drain the water.

Using a fork or toothpick, prick the apples, making several holes in the skin of each apple. If this is not done, then during heat treatment the skin of the apples will burst and the inside will boil ahead of time. The fruits will lose their shape and attractiveness. The jam will turn into porridge.

At the next stage, the apples are blanched in boiling water (100˚ C). To do this, pour 2-2.5 liters of water into a wide saucepan and bring it to a boil. Then the prepared apples are poured into the water. After 3-5 minutes, drain the water and allow the fruits to cool.

Now you need to prepare the syrup.

To do this, pour prepared granulated sugar into a container intended for making jam. Add water at the rate of 1 kg of granulated sugar per 1 glass of water and vanilla sugar. The mixture is stirred and placed on low heat until the granulated sugar is completely dissolved in the water.

As soon as the syrup boils, remove it from the heat and allow to cool slightly. Then blanched paradise apples are added to it and put back on the fire. After 5-7 minutes, turn off the fire and leave the apples and syrup for 3-4 hours until completely cooled.

Then the jam is brought to a boil again over low heat, after which it is boiled for 5-7 minutes and cooled again. The jam cools and soaks in syrup for 6-8 hours. The abundant foam that forms during cooking will disappear on its own when it cools, so there is no need to collect it right away.

You just need to periodically gently shake the container with jam. If at the end of cooking there is still foam left on the surface of the jam, it must be carefully removed with a slotted spoon. As they cook and soak in syrup, the fruits become transparent to such an extent that the seeds inside the fruit are visible. The last time the jam is cooked until fully cooked, about 10-15 minutes.

At the last stage, practically no foam is formed. The finished jam has a bright orange color. It is very important not to overcook the jam as the color may become dark and unattractive. The readiness of the jam can be determined by the transparency of the fruit and the syrup. To do this, drop a spoonful of syrup onto a saucer. If the cooled drop does not spread when the saucer is slightly tilted, then the jam is ready.

Before putting the jam into jars, it must cool down.

They store jars of jam in a cool place, although it probably won’t last until winter - it will be eaten earlier. Paradise apple jam looks very beautiful on the table. When serving tea, it is usually laid out in rosettes. Despite this, it is customary to eat it not with a spoon, but simply by grabbing it by the tail.

Our apples of paradise ripen in the second half of July. The harvest from the trees goes on sale until mid-September. So, if you want to make jam from paradise apples and it’s already August, then you need to hurry.

Fruits and berries

Description

Paradise apple jam

- a truly heavenly transparent delicacy, the taste of which is much more interesting and pleasant than ordinary apple jam. Thanks to the miniature size of the fruit, it is possible to make heavenly jam at home from whole apples for the winter. In this case, the fruits do not have to be chopped to prepare a tasty treat. Due to this, a rather interesting winter preparation is obtained, containing small pearlescent fruits, and even with tails, which float entirely in a transparent sweet syrup.

It’s a pleasure to cook heavenly jam from ranetki with ponytails for the winter using this step-by-step photo recipe with detailed technological instructions! Firstly, there are no difficulties during the process, because the recipe is really very simple. Secondly, apples of paradise do not require such special preparation as, for example, ordinary large apple fruits. In this recipe, apples of paradise are prepared for the winter whole and with the stalks, but with the stalk, of course, not everything is so simple. Each apple tail must be shortened, and this procedure is, in fact, tedious. However, for the sake of such a magnificent homemade delicacy, it’s not a sin to work hard.

Let's start preparing heavenly jam for the winter according to my grandmother's recipe, proven over the years! In it, by the way, you will learn several important secrets about cooking such a delicacy.

Steps

Now you need to make several punctures on each apple using a toothpick

. This must be done so that during cooking the skin of the apples does not burst and the apple pulp does not boil.

Next, the pierced fruits should be blanched so that when preparing jam they remain just as beautiful and bright. To do this, pour one glass of boiling water over the apples for five minutes. Afterwards, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits must be rinsed in cold water.

We take the water that we got after processing the apples and add granulated sugar to it.

Then mix the liquid well and then boil for a couple of minutes. As a result, we got a sweet syrup for apples.

Pour the hot syrup over the fruits and then mix them gently. Next, leave the fruits in the syrup for twelve hours.

The next day, put the infused apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave to steep again for twelve hours.

This procedure with jam must be carried out at least three times. Each time, the apples should be left to infuse for twelve hours, or even more.

The third cooking of the jam will be the last. This time it needs to be boiled until fully cooked. This will take approximately twenty minutes.

We put the finished heavenly delicacy in sterilized jars, but we don’t roll it up right away, but wait until the jam cools down.

After this, the transparent jam from paradise apples is hermetically sealed and sent to the pantry. Of course, don’t forget to try the treat.

Bon appetit!

Making jam from these tiny apples is one of the most interesting memories of my childhood. That was the first time I saw such apples with my own eyes, and even in the form of jam. In shape they were real apples, no different from ordinary ones, but miniature, as if they had grown on toy trees for dolls. They were in the jam right with the tails. And for a long time afterwards it seemed to me that the culinary recipe for this jam should be somehow special. How else can you explain that the apples become transparent, but remain intact and even retain their tails.

This jam has a unique, pleasant taste. In appearance and color it resembles amber. A light addition of lemon gives a wonderful bouquet of scent. If you sell such apples,

1 kg. apples of paradise / small white with a red side / 1.2 kg of sugar 200-250 gr. water

1 lemon/juice and zest/

Dissolve sugar with water and cook syrup by squeezing the juice from 1/2 lemon and adding grated zest. Prick the apples over the entire surface using a toothpick without separating the stems. Pour the chopped apples into a saucepan with a thick bottom, pour in hot syrup /do not cook!!!/, cover on top with a plate that fits the size and place the weight. This is necessary so that the apples are saturated with syrup and do not darken, try to press down so that all the apples are immersed in the syrup. Leave to soak for 12-18 hours / I left it overnight /. After the time has passed, remove the plate with the load and bring to a boil, cook for 5 minutes, turn off and let cool.

Repeat, covering with a plate and pressing with a weight, leaving again for 12-18 hours. On the 3rd day, bring the jam to a boil, boil for 5-7 minutes and pour into sterilized jars.

The jam turns out incredibly tasty and the apples have an amber color. Ranetki can be used as a decoration for cakes.

Oh, how tasty and aromatic jam is made from whole paradise apples. And now we invite you to prepare exactly this sweetness!

Wild apple tree: properties, recipes

The fruits are sorted by ripeness, washed, drained, peeled, cut into slices, and the stalk, seed pod, and damaged areas are removed. Small fruits do not need to be cut. The cut slices are kept in a 1 percent salt solution for at least 15 minutes. Then the apples are blanched in hot water (85-90°) for 5-6 minutes. Blanched apples are cooled in water and placed in prepared jars, filled with hot water, covered with lids and sterilized: half-liter jars 8-10 minutes, and liter jars 10-12 minutes. After sterilization, the jars are immediately sealed and cooled. Natural apples are used to make compotes, jam, preserves and as a filling for pies.

Apple compote

Apples sorted by degree of ripeness are washed in cold water, peeled, cut into slices, and the stem, seed pod, and damaged areas are removed. To prevent sliced apples from darkening, keep them in a 1% salt solution for at least 15 minutes. Then the apples are blanched in hot water (85-90°) for 5-6 minutes. The blanching time depends on the size of the slices, the type of apple, the degree of ripeness and the presence of natural acid in them: the more sour the apples, the shorter the blanching time. You should not blanch apples in boiling water, as after sterilization the fruits will be overcooked. Blanched apples are cooled in water, allowed to drain, the slices are placed in jars, and poured with sugar syrup heated to a boil (300-350 g of sugar per 1 liter of water). Then the jars are covered with lids and placed in a pan with heated water and sterilized: half-liter jars - 9-10 minutes, liter jars - 10-15 minutes, and 3-liter jars - 30 minutes. After sterilization, the jars are immediately sealed, placed on a lid and cooled in this form.

Compote of Siberian apples

Small Siberian apples are peeled, washed thoroughly, blanched in hot water, placed in glass jars and filled with hot sugar syrup. The jars are covered with prepared lids and sterilized, depending on the size of the jar, for 40 to 30 minutes. After sterilization, the jars are sealed, placed on a lid and cooled in this form. To prepare syrup, take 1 kg of sugar per 1 kg of prepared apples.

Apple jam

To make jam, you can use apples left over after preparing apple jam-jelly. Boiled apples are rubbed through a sieve. The resulting puree is placed in a saucepan, sugar is added (1 cup per 1 cup of puree) and, stirring frequently, cook over low heat. When the puree becomes thick, remove it from the heat, allow it to cool, transfer it to glass jars, cover them with parchment paper and tie them. Store the jam in a cool, dry place.

Apple and plum jam

Place apples, cut into slices, and pitted plums into a saucepan, add water, cover with a lid and cook until soft. Then, without allowing it to cool, rub through a sieve. Add sugar to the resulting puree, stir thoroughly and, stirring frequently, cook over low heat until the desired thickness (about an hour and a half). For 1 kg of apples and 1 kg of plums take 1.5 kg of sugar and 1 glass of water.

The apples are washed, cored and baked in the oven. The baked apples are rubbed through a sieve. Add sugar to the resulting puree, stirring frequently, and cook over low heat until thickened. Hot marmalade is transferred to heated jars and sprinkled with sugar. When the marmalade has cooled, cover the jars with parchment paper and tie them. Store marmalade in a cool, dry place. For 1 kg of apples take 650 g of sugar.

Step-by-step recipe for making whole paradise apple jam with photos

So let's get down to business:

Sort and wash the apples, do not remove the tails, but just trim them a little.

Prick all the apples and use a toothpick.

Place a container of water on the fire, add sugar, put on the fire, let the liquid boil. Cook the syrup for 2 minutes.

Then add the apples to the syrup, cover with a lid, and let stand for 4 hours.

Then put the container with the contents on the fire, let them cook for 7 minutes, skim off the foam, turn off the heat, and let the jam cool.

Put the delicacy on the fire again, let it cook for 7 minutes, during this cooking add lemon juice from half the citrus to the jam.

Turn off the heat, let the treat cool, pour it into jars and screw on the lids. That's all, the delicious jam from paradise apples is completely ready!

Paradise apple jam

Heavenly apple jam can be prepared using another recipe.
This sweetness is very easy and simple to prepare, but as a result, your loved ones will be delighted with such sweetness! So, in order to make jam according to this recipe you will need:

Ingredients: apples – 1 kg; sugar – 1 kg; water – 1 glass.

Now let's get to work:

Wash the apples thoroughly and remove the stems.
Place a container of water on the fire, place the apples in boiling water, turn off the heat, and let the fruits cool.
Now you should work on the syrup. Pour sugar into a clean saucepan, pour in water, put on fire, let it boil, cook the syrup for 10 minutes.
Pour the syrup into a container with apples, put on fire and cook for 15 minutes.
Cover the sweetness with a lid and let it sit for several hours. Then boil again for 20 minutes. That's all, pour the fragrant apple sweetness into jars and roll up the lids!

Have fun!
An amber dessert made from paradise apples is one of our favorite delicacies. Tart miniature fruits with a wonderful aroma and soaked in sugar syrup allow you to enjoy them as a dessert and use them as a spectacular decoration for pastries and pies.

Wild apple jam

There were just a lot of them and I wanted to do everything at once. I didn’t think that it would be necessary to do this in two vessels. The first damn thing is lumpy! As per the recipe, I poured it in for the 3rd time and it stood overnight. And today I set it to cook, and as soon as it boiled, they immediately fell apart. But not all. In general, yes, the apples were different, they were burgundy and paler.

These are the ones that are burgundy and they fell apart. I pierced it well, once. Joint purchases Here people buy things at their real prices. Flea market New and used. My community. Create your own community of interests, publish materials and set your own rules of communication. Create a community. Answers to BB. Ask a Question. Find girlfriends.

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Ingredients

The chopped slices are stored in a salt solution for no more than 15 minutes. After sterilization, jars or bottles are immediately sealed. Second way. Third way.

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Apples prepared for canning are placed in jars and filled with juice prepared from various berries: black, red and white currants, cherries, or a mixture thereof. The fourth method is for diabetics.

After sterilization, the jars are immediately sealed. For 1 jar with a capacity of 1 liter - 4...6 apples. Filling with hot water can also be done in jars intended directly for canning. After cooling, the water is drained and the marinade is poured into the same jars. The marinade filling is prepared using water in which apples are blanched. You can also use regular drinking water.

Recipe for jam from paradise apples with tails

The “Chinese” variety produces a delicious, aromatic and tasty delicacy, and if you don’t remove the tails, it will look impressive. Try one of the most accessible and famous recipes - miniature heavenly apples in clear syrup.

Ingredients

Servings: – +

Paradise apples 2 kg
Water ½ l
Sugar 1.5 kg

Per serving

Calories: 47 kcal

Proteins: 0.04 g

Fat: 0.04 g

Carbohydrates: 11.48 g

4 hours 0 min. Video recipe Print

Clear ranetka jam with citrus

Apple jam will be transparent if you add citric acid to it.

You need to take the ingredients:

paradise apples 1 kg
citric acid a quarter teaspoon
water 1.5 cups
sugar 1.2 kg

Cooking method:

Ranetki need to be washed well and only whole fruits without worms should be selected.
Make small holes in each with a needle to the core.
Place in a container with citric acid.
In a separate pan, boil sugar syrup and pour over the fruits.
Leave for 24 hours, then boil for 5 minutes.
Let it brew for another day and repeat boiling for 10 minutes. Then put it into jars.
The readiness of the jam is checked by cutting the apple if it has become translucent inside and resembles marmalade.

Recipe for making miniature apples with lemon

The wonderful combination of fruits and citruses gives the jam a pleasant aroma. In addition to the fact that it turns out very tasty, it will contain many vitamins. The simplest recipe will be a bonus.

Cooking time:

150 minutes

Number of servings:

120

Energy value

calorie content – 47 kcal;
proteins – 0.05 g;
fats – 0.04 g;
carbohydrates – 11.51 g.

Ingredients

apples of paradise – 2 kg;
sugar – 1.3 kg;
water – 0.5 l;
lemon – 120 g.

Step-by-step preparation

We thoroughly wash the apples and pierce them with a needle or toothpick. We cut the tails by a third so that about 2 cm remain, so they will look better. Place the prepared fruits in a bowl.
Boil water and pour in fruit. Cover the workpiece with a lid and leave for 35 minutes. After this, strain the resulting liquid into a saucepan.
Add sugar and boil golden syrup. We also put processed fruits here.
Leave the future jam overnight. After the time has passed, pour the syrup without apples into another container, squeeze lemon juice and chopped zest into it. Repeat boiling.
Add prepared fruits to sugar syrup with citrus. Keep on low heat for 20 minutes. After this, distribute the jam into processed jars. Sterilization is not necessary. Seal and cover with a blanket until completely cool.

Advice:
When adding lemon or orange to jam, it is correct to remove the seeds, otherwise during boiling and storage a bitter taste will come out and the delicacy will become unfit for consumption.

Recipe for making heavenly apples in a slow cooker

A device such as a multicooker will help you easily and quickly prepare a homemade dessert from tiny shells for the winter. Due to the high content of nutrients, jam can be included in the diet even during breastfeeding. And the recipe is quite simple.

Cooking time:

40 minutes

Number of servings:

120

Energy value

calorie content – 46.68 kcal;
proteins – 0.04 g;
fats – 0.04 g;
carbohydrates – 11.48 g.

Ingredients

apples of paradise – 2 kg;
water – 0.5 l;
sugar – 1.5 kg.

Step-by-step preparation

We select beautiful whole apples that are not damaged.
Wash thoroughly and remove the stalks. Pierce with a needle or fork in several places.
Boil water in a saucepan, putting the apples in it for a couple of seconds so that the skin becomes soft. After this, you need to quickly move the fruits into cold water and leave them for a few minutes. If the skin is initially thin, then this procedure can be skipped.
Next, put the prepared apples into the slow cooker. It should be half filled with small fruits. Add sugar and lay out another layer of apples, and sand again on top. This is done so that the future dessert is well soaked.
Simmer apples in a slow cooker for 40 minutes. The braising time depends on the hardness of the peel. It may take an hour and a half to fully cook.
After preparing the delicacy, it should be rolled into pre-sterilized jars and left to cool in the room.

Advice:
In a slow cooker you can prepare paradise apple jam according to any recipe. Replace stewing with the “Baking” mode, adding another 5 minutes to the specified time.

Wild apple tree: properties, recipes

Apple compote

Compote of Siberian apples